Lyonnaise Potatoes No. 1

Cut the potatoes into dice and sprinkle them with pepper. Put two tablespoons of butter in a frying pan with a tablespoon of chopped onion and brown slightly. Then put in the diced boiled potatoes, season with salt and paprika and cook until brown. Minced parsley may be added if desired. Serve immediately.

Lyonnaise Potatoes No. 2

3 medium sized boiled potatoes 1 small onion

2 sprigs parsley

2 tablespoons butter

1/4 teaspoon salt

Put the butter, chopped parsley and grated onion into a double boiler. When the butter is melted, slice, and add the potatoes, and also the salt.

When thoroughly heated through, serve.

Potatoes And Celery Hash

2 cups sliced cold potatoes 1/2 teaspoon salt

1/2 cup cut celery 1 tablespoon butter

Mix the potatoes with the finely cut celery. Add the salt and the melted butter, stir together, place in a hot oven, and bake until browned on top; stir the potatoes, and brown again. Repeat this two or three times until the potatoes have been nicely browned throughout and the celery well cooked.

Potato And Onion Hash

2 cups chopped, boiled onions 2 teaspoons salt

4 cups cold minced potatoes 4 tablespoons butter

Peel the onions, and cook in boiling, salted water in an uncovered vessel until tender. Drain, and cut the onion into small pieces. Mince cold boiled potatoes by putting them through a food chopper, or slice. Mix the potatoes and onions, sprinkle with salt, and dot the potatoes with the butter. Cover, and bake in the oven until thoroughly heated, then uncover and brown. When browned on top, stir the potatoes from the bottom, and brown again.

Fried Potatoes

Chop cold boiled potatoes into small pieces, put in a saucepan with two tablespoons of butter or vegetable fat, one tablespoon of minced onion or chives, one tablespoon of chopped green peppers, salt and paprika to taste, and a teaspoon of chopped parsley. Cover the saucepan, stirring occasionally and cook until well blended. Serve very hot.

Savory Potatoes No. 1

Cut an onion and two tomatoes and put them in a well-buttered pie dish. Make the next layer of potatoes sliced, put a layer of chopped peppers next, sprinkle with small sago. Make the top layer of sliced potatoes, season well with salt and cayenne and dot well with butter.

Fill the dish with boiling water, and bake in a slow oven for three hours.

Savory Potatoes No. 2

3 medium sized potatoes 1/2 small onion

1 tablespoon butter 1 cup water

1 1/2 teaspoons salt

Peel and slice the onion in the bottom of a buttered pan. Then slice the potatoes. There should be one pint of sliced potatoes. Sprinkle with salt, and pour over the hot water. Bake in a slow oven two hours or more.

Browned Potatoes

Boil potatoes. Place them in a shallow baking dish, and for every half dozen medium sized potatoes used, melt one level tablespoon butter, and with a brush, - a small paint brush is most convenient for such purposes - spread lightly over them. Put in a hot oven, and bake till a golden brown.